5:2 Diet One Pot Chicken – Chickpea, Spinach and Aubergine
Any easy and healthy Feastarian dish with chickpeas and chicken combined with plenty of fresh vegetables
Course Lunch, Main Course
4Large Vine tomatoesor substitute a can of chopped tomatoes
400gChicken Breast3-4 breasts cut into cubes
200mlChicken StockI used e-cuisine chicken stock
1can Chickpeas (300g drained weight. Or use dried and reconstitute according to the packet
1handful Fresh Mint
1handful Fresh Flat Leaved Parsley
Chop the aubergine into 2cm cubes and place in a large square of foil. Drizzle with a teaspoon of olive oil and sprinkle over half the Za'atar.
Seal the foil parcel and cook the aubergine in the oven at 160c for 20-30 mins
Meanwhile, peel and slice the onion, peel and chop the tomatoes (or grate) and juice the lemon
When the aubergine is cooked, gently stew the onion in the remaining oil for 10 minutes before raising the heat, adding the chicken and remaining Za'atar and sealing the meat. Leave the aubergine in its foil parcel so it continues to steam gently
Add the stock, lemon juice and tomato and cook for 10 minutes.
Add a good pinch of salt, the aubergine and chickpeas and cook for a further 10 minutes
Taste and adjust seasoning as necessary then add the spinach and cook till wilted. The photo is a midway point, you want all the leaves to have wilted down
Serve in bowls and add the fresh herbs if you are using them.